13th ASEAN Food Conference, 9-11 September 2013, Singapore Meeting Future Food Demands: Security & Sustainability 1 NANOENCAPSULATED OF NATURAL ANTIOXIDANT BASED ON KECOMBRANG (Nicolaia speciosa Horan ) FRUIT USING CYCLODEXTRIN-GELATIN AS FILLER INGREDIENT Rifda Naufalin 1,* Herastuti S. Rukmini 1 1 Food Science and Technology, Jenderal Soedirman University, Purwokerto, Indonesia * Corresponding author: rnaufalin@yahoo.co.id Abstract Introduction: Kecombrang (Nicolaia speciosa Horan ) fruit contains bioactive substances that can be used as antioxidants. Unfortunately, extract of fruit kecombrang is very volatile and not stable upon exposures to light and oxygen. This research used fruit kecombrang peel extract for making formula kecombrang with fillers. Therefore, formulation is needed to develop nanoencapsulated kecombrang extract to make this volatile extract more stable and easy to use for preservative in food products. This research was aimed of production of nanoencapsulated antioxidant which is practical, stable and can be used for food products. Methods: Method used for this research was extraction and formulation for extract encapsulation. Factors tested were the proportion of filler ingredient cyclodextrin : gelatin, i.e.; 1:1, 2:1, 3:1 (w/w) and proportion of extract : filler ingredient, i.e.; 1:1, 1:2, 1:3 (w/w). Results: The result showed that filler material cyclodextrin-gelatin (2 : 1) gives highest antioxidant activity (58.10%) total phenolic (287 mg/100 g) than other proportionstal; extract proportion with filler material (1:2) gives highest antioxidant activity (61,45%) total phenolic (341 mg/100g) than other proportion. Conclusion: Nanoencapsulan formula of fruit kecombrang extract with cyclodextrin and gelatin (2:1) and filler material and exctract (2 : 1), as the formulation is potential for natural antioxidant Keywords ”antioxidant, extract, formulation, kecombrang, nanoencapsulation 1. Introduction Food material is usually has the easiest nutrition damage such as fat, carbohydrate, and protein. The damage caused from the activated microbe, enzyme and oxidation. Antioxidant is the compounds that can clean off and provide the form or fuse the effect of reactive oxygen species. These problems are related to quality of antioxidant as inhibitor oxidation reaction for reactive free radical (Kuncahyo et al., 2007). The more antioxidant consumption will decrease the risk of degenerative diseases such as cardiovascular, cancer, atherosclerosis and osteoporosis. Food antioxidant consumption also increase immunology rate and obstruct degenerative diseases from aging. Kecombrang (Nicolaia speciosa Horan ) fruit contains bioactive substances that can be used as antioxidants. Unfortunately, extract of fruit kecombrang is very volatile and not stable upon exposures to light and oxygen (Naufalin et al., 2009). This research used fruit kecombrang peel extract for making formula kecombrang with fillers. Therefore, formulation is needed to develop nanoencapsulated kecombrang extract to make this volatile extract more stable and easy to use for preservative in food products. This research was aimed of production of nanoencapsulated antioxidant which is practical, stable and can be used for food products.